Flavor, additives artificial

Flavor additives are widely used. As an example, let us consider the composition of an artificial strawberry flavoring used in strawberry milk shakes, as shown in Table 10.2J28 ... 

The terms synthetic, artificial, and chemical have aroused the doubts and suspicions of consumers in some instances (68,69). However, many such chemical components also occur in nature, ie, nature identical (37,68) (see Eood additives). It has been noted by the EDA that an artificial flavor is no less safe, nutritious, or desirable than a natural flavor, and that the purpose for distinguishing between a natural and artificial flavor is for economic reasons, ie, the natural flavor is often more expensive than the artificial flavor (70). Since it is generally economically impractical to isolate many of the components... 

Used industrially as a fixative for perfumes, artificial civet, food additive (flavoring), and medication. 

Ice cream is manufactured by rapidly freezing and simultaneously whipping an approximately equal volume of air into the formulated mix (Berger, 1976 Keeney and Kroger, 1974). Ice cream mix contains a minimum of 10% milk fat and 20% total milk solids, except when chocolate, fruit or nuts, are added. In addition to milk solids, ice cream mix normally contains 10-15% sucrose, 5-7% corn sweetener, 0.2-0.3% stabilizer gum, <0.1% emulsifier, and small amounts of natural or artificial color and flavor ingredients. 

E. Syrups Additives are very similar to C, only flavorings are included along with high concentrations of sugar (or artificial sweetner) to increase viscosity. 

Fischettt, F., Jr. Natural and Artificial Flavors." in CRC Handbook of Food Additives, 2nd Edition. T.E. Furia, Edition. Vo], 2. CRS Press, Boea Raion, FL, 1991. 

Lubricants such as magnesium stearate are not used as their aqueous insolubility leads to cloudy solutions and extended disintegration times. Spray-dried leucine and PEG are water-soluble alternatives [15,16]. Both artificial and natural sweeteners are used and an additional water-soluble flavoring agent may also be required. If a surfactant is added to enhance wetting and dissolution, the addition of an antifoaming agent may also be considered [17]. 

Fruits and juices have been investigated by a number of researchers. Schamp and Dirinck ( 5) found over forty compounds in a study of strawberry varieties, as well as finding 22 compounds in Golden Delicious apples. Keenaghan and Meyers ( ) reported on the GC/MS identification of over twenty different compounds in several varieties of apples and apple products. Additional work with apples has been reported by Westendorf ( 7) This same paper reported the analyses of dairy products, vegetable oils, and artificial flavors. Edible oils have been extensively studied since the presence of volatiles was first recognized as an indicator of oil quality (8). Considerable work with oils and oil-based foods using manual procedures has been reported by Jackson et al. (9,H)), Dupuy et al. (jU, 1 2), and Selke (1 3). In 1983 Roberts (F4) first reported the use of an automated DHA procedure for oil volatiles. 

The list of everyday products made from organic compounds is very long. It includes drugs, artificial fibers, dyes, artificial colors and flavors, food additives, cosmetics, plastics of all kinds, detergents, synthetic rubber, adhesives, antifreeze, pesticides and herbicides, synthetic fuels, and refrigerants. 

The most recent research that has been published is not only supportive of the view that synthetic colors, flavors, and preservatives do indeed impact hyperactive behavior in some children, but also demonstrates synergistic effects between artificial colors and other synthetic additives. 

The two studies just cited are relevant because food colors, flavors, and preservatives are typically used in combination in processed foods. Such foods are generally consumed with other foods containing yet additional synthetic chemicals. Table 21.2 contains a list of artificial food colors,... 

In response to the Food Additives Amendment, the Flavor and Extract Manufacturers Association (FEMA) organized in 1960 a Panel of Expert Scientists (FEXPAN), not affiliated with the flavour industry, but with special competencies in toxicology, pharmacology and biochemistry. The Panel evaluated the GRAS status of the many hundreds of organic chemicals contained in natural and artificial foods and flavourings. The PDA was kept informed of this activity of FEMA. Subsequent to the release... 

The term "food additives" can make people nervous, because it seems to indicate that our food contains artificial, perhaps dangerous ingredients. The reality is that food additives have been used for centuries. For instance, people in olden times used salt as an additive to preserve meat and fish. They added herbs and spices to improve the flavor of some foods, fruit was preserved using sugar, and vegetables were pickled in vinegar so they could be eaten safely all year long. 

Many aldehydes and ketones are produced industrially as food and fragrance chemicals, medicinals, and agricultural chemicals. They are particularly important to the food industry, in which they are used as artificial and/or natural additives to food. Vanillin, a principal component of natural vanilla, is shown in Figure 14.3. Artificial vanilla flavoring is a dilute solution of synthetic vanillin dissolved in ethanol. Figure 14.3 also shows other examples of important aldehydes and ketones. 

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